Dairy can help to moisten and flavour baked goods, and make them capable of rising. Substituting dairy isn’t always easy, since baking is a science, but there are a lot of great alternatives that make it possible.

Milk: The easiest form of dairy to replace in baking. There are a number of plant-based milks you can use 1:1. Unsweetened soy milk, almond milk and coconut milk are all great options. Just be mindful of taste for your particular recipe.

Buttermilk: Make your own dairy-free buttermilk by adding 1 tbsp of lemon juice or vinegar per 1 cup of non-dairy milk.

Cream: Full fat coconut milk or coconut cream is generally the easiest substitute for cream. If the flavour of coconut doesn’t work with your recipe, look for non-dairy creamer. When using non-dairy creamers, be conscious of sugar content and taste, so you can adjust sweetness as needed.

Butter: This is often the trickiest one to replace for baked goods and is fully dependent on the recipe. Oils can be substituted in recipes like muffins or loaves. Coconut oil is also a great option because it can be more solid, like butter. For pie crusts or frostings, non-dairy butters or shortening can be used.

For other dairy ingredients including yogurt, whipped cream or cheese, there are great non-dairy alternatives available.